Buttermilk Fantails

fantails 1000 (1 of 1).jpg

Move over parker house rolls, there is a new dinner roll that I am serving on my Thanksgiving table - enter the buttermilk fantails.

Similar to the traditional parker house roll, these are an enriched dough with eggs and butter, then baked in a really beautiful fan shape, creating an elegant and tasty dinner roll for your table.  

Buttermilk Fantails 

  • 6 oz. (12 Tbs.) unsalted butter, divided

  • 2 ¼ tsp. active dry yeast or 1 1/4-oz package

  • 2 oz. (1/4 cup) water

  • 1 Tbs. honey or sugar

  • 15 oz. (3 cups) all-purpose flour plus more for kneading and dusting

  • 1 1/2 tsp. salt

  • 6 oz. (3/4 cup) well-shaken buttermilk 

Melt the butter in a small bowl. Set aside but keep warm. 

In a small bowl, combine the yeast, water, and sugar. Let yeast mixture proof for about 5 minutes or until the mixture starts to bubble. 

In a large bowl (or bowl of stand mixer) combine the flour and salt. Add in the yeast mixture along with 8 tablespoons of butter, and the buttermilk. Knead using the dough hook or your hands until the dough is smooth but tacky. Place dough in a large bowl that has been sprayed with nonstick spray. Let dough rise until doubled, about 1 - 1 1/2 hours. 

On a clean lightly floured surface, cut the dough in half. Roll one half of the dough out into a 12” square.  Brush with dough with 1 Tbs. melted butter. Using a knife or pizza cutter, cut the dough into 6 - 2” strips. Stack strips on top of each other then turn and cut into 5 equal pieces.

Place each piece in a muffin cutout in the muffin tin with the cutout sides facing up. Repeat process with remaining dough halve. 

Let dough rise until doubled.

Preheat oven to 375F°.

Bake until golden brown, about 20 to 25 minutes.  Brush with remaining 2 Tbs. butter and sprinkle with flaky sea salt. Serve warm.